French cuisine dives into a whole different pool of flavors you can dip your toes in to this fall. Put the seasonal squash down for an evening and try creating something new that will excite your taste buds. During the Fall there is nothing better than coming home and curling up with a home cooked warm dish. All the famous French dishes we have chosen have similar histories behind them, see if you can spot the trend of ingredients. A hint, one of them is onions!
Soupe à l’oignon
Onion soup has been a part of the french repertoire since King Louis XV, due to its simple ingredients and strong linger it left on your tastebuds. It was truly very cheap to make and could also be acclaimed as “the soup of the poor”. Restaurants became to fancy the tradition by adding grated cheese and placing the dish under the broiler. The establishment Pied de Cochon was the first of places to concoct such a delicacy. Now, becoming a destination of Parisienne visitors from all over the world. The ingredients you may ask? Slowly caramelized onions, rich beef broth, day-old bread croutons, and a hearty portion of Gruyère cheese. Over the years to the French the dish has also gained its stance as “the hangover cure”, similar to a New York slice of Pizza you can find yourself indulging in the melted cheese from the late hours of the evening or the day after a long night of cocktails.
- 4 medium White Onions
- Olive Oil
- Cheese (any kind but Gruyère or Swiss Cheese is strongly preferred)
- Croutons or sliced baguette
- Salt & Pepper
There is nothing better than a delicious french caramelized onion soup. It really helps with sickness as onion is a natural antibacterial. Very easy, fast, cheap and delicious to make.
1) Chop a large onion and begin to caramelize it in the pan with a spoon of olive oil and sugar.
2) Throw everything into boiling water and let cook for 7-10 minutes. Serve hot with salt and pepper, over croutons or a sliced baguette, with shredded Swiss cheese on top. If wanted to go the extra mile and have the right over safe bowls, you can broil the cheese until it creates a nice layer over the soup with crispy edges. Bon appétit!
Originally sourcing from Germany, the Quiche has acclaimed its own by becoming a standard dish by the French. Relating back to old times where supplies could became scarce, Quiche was made from scratch with simple and flavorful ingredients. The people found it within their means to have products at hand from farmers and the nearby village such as dough, eggs and cream. Sometimes there was meat added such a lean smoked bacon. Making a familiar dish in the royal history of France, we all can enjoy a warm French quiche from time to time.
- Pie dough, store bought or home made
- 200ml of Créme Fraîche
- 4 large eggs or 6 small
- 1 teaspoon of nutmeg
-1/2 cup of Gruyère (or Swiss Cheese)
- 4 oz Pancetta (1pack)
- 2 sprigs Parsley (fresh is better)
- Salt & Pepper
I personally like to add caramelized onions (a whole one chopped finely) as well as mushroom, some enjoy adding cooked spinach.
1) Preheat oven to 400° and pre-bake your crust for 10 mins, poking it several times with a fork before. Then reduce oven temperature to 375°.
2) Cook the pancetta in the pan without adding any fat. Set aside in a bowl. Clean your pan.
3) Optional: Cook the chopped onion in the same pan with a tablespoon of olive oil and a pinch of sugar to caramelize. Set it aside in a bowl and cook the mushroom and spinach in the same pan, just adding a little bit of butter.
4) In a large bowl, whisk together eggs, créme fraîche, chopped parsley, nutmeg, salt and pepper.
5) Put the pancetta, gruyère & any additional ingredients on your cooked crust. Pour in the mixed eggs and put it back in the oven, baking it for 35 to 40 minutes. The last 10 minutes of cooking, I like to top my quiche with extra cheese. Bon appétit!
Potato Gratin is a French delicacy, using potatoes, a highly favored vegetable all over the world. This cozy dish can be served up for family gatherings and will most definitely be a staple during the cooler weathered months. Using products that are easily attainable the main factors are garlic, yellow potatoes and the French’s love of cream of course. As time continues recipes are adjusted and added to, we suggest spicing up this meal with a hint of nutmeg and parsley to garnish! Bon appétit!
-3 tablespoons butter
-3 tablespoons all-purpose flour
-2 cups 2% milk
-1 cup shredded cheddar cheese
-6 sliced potatoes
- Salt & Pepper
1) Preheat oven to 350°. In a large pan, melt butter over a low heat. Add flour, salt and pepper until there is a smooth consistency. Add milk progressively while stirring until mixture is thickened. Remove from heat and add cheese until it is melted. Add peeled and finely chopped potatoes and onion.
2) Transfer to a baking dish already greased (with butter ideally). Bake it for 1 hour, covered with foil. Then uncover and bake for another 30 minutes for a crisply cooked top layer or until potatoes are tender.
Blanquette, a hearty meal for social gatherings or special occasions in the early French days. The name is referred to from the light color of the sauce produced and the use of white meats such as chicken or pork. Blanquette de veau (Veal in white sauce) has become so loved in the French culture that it is now served in the best restaurants in Paris. Grabbing flavors from the mixing of butter and lemon for the sauce and cooked vegetables such a mushrooms, carrots and onions of course. A true hearty entree to serve in the fall or seek out at fine French restaurant.
-2 celery stalks
-1/2 a yellow onion
-1 head of garlic
-2 whole carrots
-2 leeks (white part only)
-3 thyme sprigs
-3 bay leaves
-3 parsley sprigs
-2 pounds veal stew meat
-2 cups white wine
-2 cups small white button mushrooms (6 ounces)
-2 large egg yolks
-20oml créme fraîche
-1/4 cup flower
-1/3 cup butter
-Salt & Pepper
1) In a large pot, mix the celery, shallot, onion, garlic, leek, thyme, bay leaves, parsley, salt and pepper. Then, add the veal, the 2 cups of white wine with 4 cups of water. Bring to a boil and then lower the heat to a simmer and cover. Let cook for 2 hours stirring frequently until the veal is fully tender.
2) Transfer the veal to a medium bowl by straining and keeping the cooking liquid seperate. Wipe out your pot and pour the liquid back in.
3) Bring the veal cooking liquid to a boil. Add the pearl onions and button mushrooms to a simmer over moderate heat for around 10 minutes until the mushrooms are tender. Add the veal and cook until the liquid has reduced to about 2 cups, technically another 10 minutes longer.
4) Cook the carrots in the pan with a teaspoon of olive oil and a little piece of butter. Then set aside.
5) In a bowl, whisk the créme fraîche the egg yolks and cream until well blended. Gradually whisk the egg mixture into the stew and simmer gently until thickened, for about 2 minutes. Stir in the noodles and season with salt and pepper. Serve hot and enjoy!
The prodigious French made this dish famous dating back to the 20’s is was published by the first by the chef Auguste Escoffier. Over time the recipe transitions from simple peasant fare evolving into haute cuisine. When the concoction was stirred, the French people were using live cattle that were only grazing in grass and devouring hay, truly healthy and flavorful meat. Than cooked in red wine, onions and a taste of thyme to revel-ate your tastebuds.
- Olive Oil
-6 ounces bacon, roughly chopped
-3 pounds beef brisket, trimmed of fat cut into 2-inch chunks
-1 large carrot sliced
-1 large white onion, diced
-6 cloves garlic, minced
-2 tablespoons flour
-2 cups red wine (Pinot Noir)
-3 cups beef stock
-2 tablespoons tomato paste
-1 beef bullion cube, crushed
-1 teaspoon fresh thyme, finely chopped
-2 tablespoons fresh parsley, finely chopped (divided)
-2 bay leaves
-1 pound mushroom of choice, quartered
- Salt & Pepper
1) Preheat oven to 350°F and heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over a medium heat until crisp and browned and then set aside separately.
2) Pat the beef dry with a towel and sear in separate batches in the same oil from the bacon until browned on all sides, then set aside in the same dish as the bacon.
3) In the remaining oil & bacon fat, sauté the carrots and diced onions until tender, add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot. Season with salt & pepper, then sprinkle with flour, constantly tossing for 4-5 minutes.
4) Add wine and enough stock to barely cover the meat. Then add the tomato paste, bullion, fresh herbs and bring to a simmer on the stove top. Cover and transfer to the lower oven rack and simmer up to 4 hours, adjusting the heat to allow it to remain at a slow simmer or until the meat is tender enough to fall apart.
5) Lastly, when the dish is about ready heat the butter in a medium-sized pan. Add the remaining 2 cloves garlic and cook for about 30 seconds, then add in the mushrooms. Cook for about 5 minutes making sure the mushrooms are coated with butter until they are browned.
6) Remove the casserole from the oven and carefully empty its contents into a colander catching the sauce separately from the bottom, I chose to remove the herbs from the remaining mixture (or just warn your guests). Return the beef mixture back into the dutch oven or pot and add the mushrooms over the meat.
7) Simmer for a minute or two and remove any additional fat that surfaces. You should be left with about 2 1/2 cups of sauce at a medium thickness. You can perfect the consistency by adding beef stock for thinning or allowing it to simmer for longer to thicken.
8) Mix all together over a medium heat and season with salt & pepper to your desired taste, garnish with parsley. This dish does well served with some sort of potato, preferably mashed.
We hope you've enjoyed taking a peek at some of our favorite French fall recipes. Please do not hesitate to share and tag us on Instagram @madenfrance if you try any of them!